An initiative of :

Wageningen University

E 476: Polyglycerol polyricinoleate

Origin:
Combination of polyglycerol and castoroil (oil of the tree Ricinus sp. ). Normal fat consists of glycerol and fatty acids, for these products additional glycerol is coupled to the normal glycerol. The product generally is a mixture of different components.

Function & characteristics: Emulsifiers and stabilisers.

Products: Bakery products

Acceptable Daily Intake: Up to 7.5 mg/kg bodyweight

Side effects: None known.

Dietary restrictions: E476 can be consumed by all religious groups, vegans and vegetarians.